Procedure
Preheat the oven to 350F. Fill cupcake tins with liners.
In a large bowl, mix sugars, oil, and eggs. Add in carrot, pineapple and raisins and mix until combined.
In a medium bowl, mix dry ingredients until well blended. Add dry ingredients to the wet ingredients and stir until just blended. Do not over-mix.
Divide your batter between your muffin tins and bake for 15-18 minutes in the center of the oven. Test with a toothpick. If the toothpick comes out clean, the cupcakes have finished baking.
Allow the cupcakes to cool in the pans for 10 minutes then remove to a cooling rack.
For the Icing:
As your cupcakes cool, mix your icing in a large bowl with an electric mixer. If your butter hasn’t fully softened, whip it first alone to avoid chunks.
Mix in cream cheese and lemon juice on medium speed until softened and creamy. Add your sugar and mix on low so that you don’t have a puff of sugar fly up in your face.
Ice to your liking. You can simply use a rubber spatula and swirl the icing around or get a little fancier with a pastry bag and even marzipan baby carrots to top if you’re feeling crafty. Either way, these taste delicious. Refrigerate overnight.
Ingredients
½ cup brown sugar
¼ cup white sugar
¾ cup melted butter
3 eggs
1 packed cup grated carrot
¼ cup crushed pineapple, drained
½ cup golden raisins
1 ¼ cups flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon Garam Masala, plus extra for dusting
For Icing:
6 tablespoons salted butter, softened
10 oz. cream cheese softened
Juice of ½ lemon
2 cups powdered sugar